Wasabi deviled eggs with salmon roe


- 8 large eggs
- 1/2 Cup Mayonnaise
- 1/4 Cup Creme fraiche or use mayonnaise
- 1 1/2 teaspoons wasabi paste
- 2 teaspoons unseasoned rice-wine vinegar
- 2 large scallions
- Coarse salt
- Salmon roe for garnish


Step 1

Prepare an ice-water bath. Place eggs in a medium saucepan.

Step 2

Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to ice-water bath until cold.

Step 3

Peel eggs, and halve lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth.

Step 4

Stir in mayonnaise, creme fraiche, wasabi, vinegar, and scallions. Season with salt. Pipe or spoon filling into whites.

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